Meyer Lemon “Torta”

Adapted by
September 2007
Yield: 10 Servings


Meyer Lemon Ricotta
1.5 pounds Wisconsin ricotta
125 grams sugar
2 Meyer lemons, zested and juiced
3 leaves gelatin, bloomed
100 grams heavy cream
Breton Dough
240 grams sugar
120 grams yolks
340 grams flour
8 grams salt
22 grams baking powder
240 grams butter
Limoncello Gelée
100 grams simple syrup
3 leaves gelatin, bloomed
250 grams limoncello
250 grams gin
Meyer Lemon Confit
10 Meyer lemons, zested and juiced
200 grams sugar
To Garnish
Micro sorrel
White chocolate shards
Maldon sea salt
Extra virgin olive oil


For the Meyer Lemon Ricotta:
Combine the ricotta, sugar, zest and juice in a Robot Coupe. Purée until smooth. Bring the cream to a boil, remove from heat, and whisk in the gelatin. Whisk the cream into the ricotta mixture and reserve in the refrigerator until set, about 3 hours.

For the Breton Dough:
Whip together the sugar and yolks in a Kitchen Aid until ribbons form. Fold in flour, salt, and baking powder. Add butter while whipping on high. Weigh out into 1 kilogram pats and roll approximately ¼-inch thick. Bake between 2 sheet trays at 350˚ F for 8 minutes until golden. Cut immediately and reserve.

For the Limoncello Gelée:
Boil syrup, remove from heat, dissolve the gelatin, and whisk in the alcohols. Cool for 4 hours until set.

For the Meyer Lemon Confit:
Blanch the zest 3 times in boiling water. In a pot combine zest, juice, and sugar. Reduce by half. Purée zest and juice in Vita-Prep while still hot. Reserve and chill.

To Assemble and Serve:
Plate Meyer Lemon Confit, Meyer Lemon Ricotta, Breton fingers, and Limoncello Gelée. Finish micro sorrel, white chocolate shards, Maldon salt, and olive oil.